CN108925844A - Bitter buckwheat is dilute and preparation method thereof, eating method and purposes - Google Patents
Bitter buckwheat is dilute and preparation method thereof, eating method and purposes Download PDFInfo
- Publication number
- CN108925844A CN108925844A CN201810932856.0A CN201810932856A CN108925844A CN 108925844 A CN108925844 A CN 108925844A CN 201810932856 A CN201810932856 A CN 201810932856A CN 108925844 A CN108925844 A CN 108925844A
- Authority
- CN
- China
- Prior art keywords
- bitter buckwheat
- time
- raw material
- dilute
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 137
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 132
- 238000000034 method Methods 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 105
- 239000002994 raw material Substances 0.000 claims abstract description 82
- 230000001007 puffing effect Effects 0.000 claims abstract description 73
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 41
- 244000075850 Avena orientalis Species 0.000 claims abstract description 40
- 230000008569 process Effects 0.000 claims abstract description 38
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 35
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 35
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 244000068988 Glycine max Species 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 229920001202 Inulin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
- 229940029339 inulin Drugs 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 80
- 235000007558 Avena sp Nutrition 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 31
- 239000003205 fragrance Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000012535 impurity Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 238000000926 separation method Methods 0.000 claims description 16
- 235000020985 whole grains Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 230000002411 adverse Effects 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 230000036541 health Effects 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000007306 turnover Effects 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 6
- 230000002496 gastric effect Effects 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 4
- 241000209763 Avena sativa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 8
- 244000130270 Fagopyrum tataricum Species 0.000 description 7
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 7
- 239000000571 coke Substances 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 230000000295 complement effect Effects 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000190633 Cordyceps Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of bitter buckwheat dilute and preparation method thereof, eating method and purposes, include the following steps: the raw material puffed processing of (1) pretreatment of raw material, (2), the working process of (3) puffing material, the working process of (4) buckwheat powder, (5) soya bean, the working process of white sesameseed, (6) it is cooling with crushing, the processing of (7) sugar, (8) ingredient, mix;Formula includes 45~50 parts of original flavor bitter buckwheat puffing material, and 10~13 parts of buckwheat powder, 15~20 parts of adlay, 5~8 parts of oat, 6~8 parts of soya bean, 2~3 parts of white sesameseed, 6~8 parts of maltodextrin, 5~7 parts of inulin, 5~7 parts of xylitol, (9) are sieved and packaging;The present invention obtains bitter buckwheat puffing material and buckwheat powder ratio optimal in product on the basis of many experiments, and in formula range, this product has the advantages that bitter buckwheat is with rich flavor, resolvent quality is excellent, the dilute sweet mouthfeel of rice, exquisiteness is smooth, nutrition content is high.
Description
Technical field
That the invention belongs to food processing fields more particularly to a kind of bitter buckwheat is with rich flavor, mouthfeel is excellent and does not add anti-corrosion
Agent, the bitter buckwheat that can be stored for a long time is dilute and preparation method thereof, eating method and purposes.
Background technique
Bitter buckwheat is the king of five cereals, not only rich in seven big nutriments, also includes a large amount of bioactive substances, such as yellow
Ketone, polyphenols.Bitter buckwheat plays the role of cold, benefiting energy, continuous spirit, sharp knowledge, the wide intestines stomach invigorating of sending down abnormally ascending in Chinese medicine.And
And current clinical medicine also indicates that, tartary buckwheat powder and its product have hypoglycemic, reducing blood lipid, enhance human immunity, lose weight and lose
The excellent health-care efficacies such as poison, cleaning human body waste, activation insulin secretion.Therefore, people are for the hardship as big health-oriented products
Buckwheat product has certain cognition, and has very big demand.
The dilute product of rice is the healthy convenient meal food that modern people propose, the diet reason for the person that meets Modern consumer
It reads, wherein more famous is that monkey mushroom rice is dilute in river.Although also there is similar products appearance in bitter buckwheat product, as bitter buckwheat meal replacement powder,
Bitter Buckwheat Nutrition Powder.But because these Product Process are simple, it is single to be formulated, and it is bitter thick without eliminating bitter buckwheat mouthfeel well
Rough problem, so causing not forming stronger influence power by the product of essential element of bitter buckwheat.Therefore of the invention from technique
With systematic research and optimization are carried out on formula, obtained that a kind of bitter buckwheat is with rich flavor, mouthfeel is excellent, nutriment is abundant and
Preservative is not added, the dilute product of the bitter buckwheat that can be stored for a long time.
CN201611053859.4 discloses one kind with wheat flour, corn flour, soy meal, and tartary buckwheat powder is the bitter buckwheat of raw material
Nutrition powder, preparation method thereof, although the invention successfully has developed a kind of Bitter Buckwheat Nutrition Powder, its product still has mouthfeel bitter
Coarse feature.CN201510597507.4 discloses a kind of preparation method of cordyceps sinensis Bitter Buckwheat Nutrition Powder, and feature includes: to cultivate
Liquid cordyceps species;Tartary buckwheat is impregnated, drains and steams, obtain curing tartary buckwheat;The tartary buckwheat of curing is dried, the tartary buckwheat after drying
Shell sub-sieve, obtains bitter buckwheat;Bitter buckwheat is mixed with water, obtains bitter buckwheat culture medium;The sprinkling of liquid cordyceps species is inoculated into bitter buckwheat
On rice culture medium, it is sealed by fermentation, obtains cordyceps sinensis bitter buckwheat;Dry curing cordyceps sinensis bitter buckwheat, obtains ripe cordyceps sinensis bitter buckwheat, crushes ripe cordyceps sinensis bitter buckwheat,
Obtain cordyceps sinensis bitter buckwheat powder;Cordyceps sinensis bitter buckwheat powder and food thickenig agent, maltodextrin, plant polyose, vanillic aldehyde and skimmed milk power are mixed
It closes, drying.The invention successfully obtain it is a kind of have effects that the Bitter Buckwheat Nutrition Powder of cordyceps sinensis, but its product still has complex process, matches
Expect numerous deficiencies.
Based on above-mentioned analysis, a kind of bitter buckwheat content is high, mouthfeel is excellent, nutriment is abundant, convenient, long shelf-life
The dilute product of bitter buckwheat is badly in need of in current industry.
Summary of the invention
Unique, bitter buckwheat content that the purpose of the present invention is to provide a kind of techniques in view of the foregoing deficiencies of prior art
Excellent, convenient, long shelf-life the bitter buckwheat of height, rich in nutrition content, mouthfeel is dilute and preparation method thereof, eating method and use
On the way.
In order to achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out
Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 60~70 DEG C of heating temperature, and it is 100~110r/ that range, which is arranged, in twin-screw revolving speed
min;Adlay is handled to obtain adlay puffing material with twin-screw extruder, Condition for expansion is 50~60 DEG C of heating temperature, double
It is 120~130r/min that range, which is arranged, in screw speed;Oat is handled to obtain oat puffing material with twin-screw extruder, it is swollen
Change condition is 70~75 DEG C of heating temperature, and it is 125~140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into
Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat
Fragrance;Wherein 100~110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, 5~10min of time, second stage temperature 110~
130 DEG C, 10~15min of time;100~110 DEG C of temperature of the adlay puffing material first stage, 8~12min of time, second stage temperature
110~120 DEG C of degree, 5~10min of time;100~110 DEG C of temperature of the oat puffing material first stage, 5~10min of time, second
120~130 DEG C of phase temperature, 10~20min of time;2. crushing filtering with the sieve of 2.0mm after parch, raw material particle size mistake is avoided
It is small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 100~110 DEG C of first stage temperature, 10~15min of time, second
110~120 DEG C of phase temperature, 15~20min of time;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, every pot of soya bean splendid attire 45~55kg, 115~125 DEG C of first stage temperature, when
Between 10~15min, 130~140 DEG C of second stage temperature, 10~15min of time;Every pot of white sesameseed 4~5kg of splendid attire, the first rank
90~105 DEG C of Duan Wendu, 5~10min of time, 100~115 DEG C of second stage temperature, 10~15min of time;
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;Other auxiliary materials are added after in 1~2min to be mixed, revolution 90~
100r/min, 15~20min of time;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process;Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities;This product hand
Work packaging, every bag is 35 ± 1g.
It is preferred that the formula proportion in step (8) is as follows:
It is preferred that the formula proportion in step (8) is as follows:
For achieving the above object, the present invention also provides a kind of bitter buckwheat that above-mentioned preparation method obtains is dilute.
It is preferred that the bitter buckwheat is dilute, raw material includes: by weight ratio
For achieving the above object, the present invention also provides a kind of purposes that above-mentioned bitter buckwheat is dilute: the rice is dilute to have benefit
Fill nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
For achieving the above object, the present invention also provides a kind of eating methods that bitter buckwheat is dilute, take a product pocket, will
Product pours into container, after first 60~70 DEG C of 60~70ml of warm water of addition are mixed well, adds 30~40ml warm water and mixes well i.e.
It is edible.
The dosage of each component of the present invention is also to carry out largely groping to summarize to obtain by inventor, and dosage of each component is under
State that the bitter buckwheat prepared in weight range is dilute to all have that bitter buckwheat content accounting is high, mouthfeel is excellent, nutriment is abundant, absorptivity
Advantage that is high, not adding any preservative, long shelf-life.
The invention has the benefit that (1) present invention be using bitter buckwheat puffing material as major ingredient, and combine buckwheat powder, adlay, swallow
The dilute product of a bitter buckwheat that other auxiliary materials such as wheat are made.Wherein, bitter buckwheat, adlay and oat puffing material are in pressurization, add
It is made after so that raw material volume expansion itself, internal organizational structure is become porous fluffy after heat treatment;And buckwheat powder is with bitter buckwheat
Pi Fen: bitter buckwheat heart powder is after proportionally 5:2 is prepared, after changing the bitter structure of matter, release fragrance matter using high temperature parch
It is manufactured.Therefore, by the combination between raw material and the Proportionality design for being suitable for, not only make the loose exquisiteness of this product mouthfeel,
It is uniform and stable to reconstitute rear texture;And further improve the bitter coarse disadvantage of bitter buckwheat product.
(2) parch technique is baked using two-part heating automatic rotary drum frying pan in the present invention, not only can be abundant
Moisture is in removing material to achieve the purpose that long-term preservation, and can bake out the fragrance matter of raw material to the greatest extent, simultaneously
It is also avoided that and is heated at high temperature always and loses material nutrient component.
(3) inventive formulation raw material is mainly small coarse cereals species, long-term consumption can supplement modern people general lack of
Dietary fiber nutrient element;Integration of drinking and medicinal herbs food materials adlay and new resource food inulin are also added in formula, because during adlay is unique
Medicine healthcare function (such as invigorating the spleen excreting dampness, remove numbness antidiarrheal) and inulin can be utilized by people's intestinal beneficial bacterium, and Bifidobacterium is promoted largely to increase
It grows, harmful bacteria substantially reduces, and improves intestinal flora distribution, sanatory feature.Therefore the present invention, which has, supplements the nutrients, supplements
Dietary fiber, the purposes for safeguarding gastrointestinal health.
(4) present invention obtains bitter buckwheat puffing material and buckwheat powder ratio optimal in product on the basis of many experiments.?
In formula range, this product has optimal bitter buckwheat flavor, and resolvent quality is excellent, the dilute sweet mouthfeel of rice, fine and smooth smooth (viscosity
2.40~2.81Pa.s) the advantages of.
1 product of the present invention Analyses Methods for Sensory Evaluation Results of table
2 product of the present invention physical and chemical index result of table
Detailed description of the invention
Fig. 1 is the dilute production technological process of bitter buckwheat of the invention.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Embodiment 1
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out
Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 60 DEG C of heating temperature, and it is 100r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used
Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 50 DEG C of heating temperature, and range is arranged in twin-screw revolving speed
For 120r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 70 DEG C of heating temperature,
It is 125r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into
Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat
Fragrance.Wherein 100 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 5min, 110 DEG C of second stage temperature, the time
10min;100 DEG C of temperature of the adlay puffing material first stage, time 8min, 110 DEG C of second stage temperature, time 5min;Oat is swollen
100 DEG C, time 5min of material first stage temperature, 120 DEG C of second stage temperature, time 10min;2. with 2.0mm's after parch
Sieve crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 100 DEG C of first stage temperature, time 10min, second stage temperature
110 DEG C, time 15min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 45kg, 115 DEG C of first stage temperature, time 10min, the
130 DEG C of two-stage temperature, time 10min;White sesameseed every pot of splendid attire 4kg, 90 DEG C of first stage temperature, time 5min, second-order
100 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 1min to be mixed, revolution 90r/min,
Time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Embodiment 2
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out
Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 70 DEG C of heating temperature, and it is 110r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used
Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 60 DEG C of heating temperature, and range is arranged in twin-screw revolving speed
For 130r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 75 DEG C of heating temperature,
It is 140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into
Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat
Fragrance.Wherein 110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 10min, 130 DEG C of second stage temperature, the time
15min;110 DEG C of temperature of the adlay puffing material first stage, time 12min, 120 DEG C of second stage temperature, time 10min;Oat
110 DEG C, time 10min of puffing material first stage temperature, 130 DEG C of second stage temperature, time 20min;2. using 2.0mm after parch
Sieve crush filtering, avoid raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 110 DEG C of first stage temperature, time 15min, second stage temperature
120 DEG C, time 20min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 55kg, 125 DEG C of first stage temperature, time 15min, the
140 DEG C of two-stage temperature, time 15min;White sesameseed every pot of splendid attire 5kg, 105 DEG C of first stage temperature, time 10min, second
115 DEG C of phase temperature, time 15min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/
Min, time 20min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Embodiment 3
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out
Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 65 DEG C of heating temperature, and it is 105r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used
Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 55 DEG C of heating temperature, and range is arranged in twin-screw revolving speed
For 125r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 73 DEG C of heating temperature,
It is 130r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into
Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat
Fragrance.Wherein 105 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 8min, 120 DEG C of second stage temperature, the time
12min;105 DEG C of temperature of the adlay puffing material first stage, time 10min, 115 DEG C of second stage temperature, time 8min;Oat is swollen
105 DEG C, time 7min of material first stage temperature, 125 DEG C of second stage temperature, time 15min;2. with 2.0mm's after parch
Sieve crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 105 DEG C of first stage temperature, time 12min, second stage temperature
115 DEG C, time 18min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 50kg, 110 DEG C of first stage temperature, time 13min, the
135 DEG C of two-stage temperature, time 12min;White sesameseed every pot of splendid attire 4.5kg, 100 DEG C of first stage temperature, time 7min, second
105 DEG C of phase temperature, time 12min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 95r/min,
Time 18min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 1
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are subjected to primary election, avoided
Sandstone, impurity enter product;
(2) raw material puffed processing: adlay is handled to obtain adlay puffing material with twin-screw extruder, Condition for expansion is
50 DEG C of heating temperature, it is 120r/min that range, which is arranged, in twin-screw revolving speed;Oat is handled to obtain swallow with twin-screw extruder
Wheat puffing material, Condition for expansion are 70 DEG C of heating temperature, and it is 125r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. adlay puffing material, oat puffing material are respectively put into automatic rotary drum frying pan and dried
It fries, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Wherein adlay is swollen
100 DEG C, time 8min of material first stage temperature, 110 DEG C of second stage temperature, time 5min;The oat puffing material first stage
100 DEG C of temperature, time 5min, 120 DEG C of second stage temperature, time 10min;2. filtering is crushed with the sieve of 2.0mm after parch,
Avoid raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 3:4 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 100 DEG C of first stage temperature, time 10min, second stage temperature
110 DEG C, time 15min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 45kg, 115 DEG C of first stage temperature, time 10min, the
130 DEG C of two-stage temperature, time 10min;White sesameseed every pot of splendid attire 4kg, 90 DEG C of first stage temperature, time 5min, second-order
100 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 1min to be mixed, revolution 90r/min,
Time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (6) is as follows:
The weight ratio of bitter skin powder and bitter buckwheat heart powder is 3:4.
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 2
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, oat, soya bean, white sesameseed are subjected to primary election, sandstone, impurity is avoided to enter production
Product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 60 DEG C of heating temperature, and it is 100r/min that range, which is arranged, in twin-screw revolving speed;Oat is used
Twin-screw extruder handles to obtain oat puffing material, and Condition for expansion is 70 DEG C of heating temperature, and range is arranged in twin-screw revolving speed
For 130r/min;
(3) original flavor bitter buckwheat puffing material, oat puffing material 1. the working process of puffing material: are respectively put into automatic rotary drum frying pan
Middle parch, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Its Central Plains
100 DEG C of temperature, time 5min, 110 DEG C of second stage temperature of the bitter buckwheat puffing material first stage, time 10min;Oat puffing material
105 DEG C of first stage temperature, time 7min, 125 DEG C of second stage temperature, time 12min;2. using the sieve of 2.0mm after parch
Filtering is crushed, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 50kg, 120 DEG C of first stage temperature, time 12min, the
135 DEG C of two-stage temperature, time 12min;White sesameseed every pot of splendid attire 5kg, 95 DEG C of first stage temperature, time 5min, second-order
105 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing
Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/
Min, time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (7) is as follows:
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 3
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: carrying out primary election for bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, oat, soya bean, white sesameseed,
Sandstone, impurity is avoided to enter product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained
To original flavor bitter buckwheat puffing material, Condition for expansion is 70 DEG C of heating temperature, and it is 110r/min that range, which is arranged, in twin-screw revolving speed;Oat is used
Twin-screw extruder handles to obtain oat puffing material, and Condition for expansion is 75 DEG C of heating temperature, and range is arranged in twin-screw revolving speed
For 140r/min;
(3) original flavor bitter buckwheat puffing material, oat puffing material 1. the working process of puffing material: are respectively put into automatic rotary drum frying pan
Middle parch, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Its Central Plains
110 DEG C of temperature, time 10min, 130 DEG C of second stage temperature of the bitter buckwheat puffing material first stage, time 15min;Oat extruding
110 DEG C of first stage temperature, time 10min, 130 DEG C of second stage temperature of material, time 20min;2. using the sieve of 2.0mm after parch
Net crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 4:3 by weight is put into
Parch in drum frying pot, to remove moisture, bake out fragrance, 110 DEG C of first stage temperature, time 15min, second stage temperature
120 DEG C, time 20min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be
It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 55kg, 125 DEG C of first stage temperature, time 15min, the
140 DEG C of two-stage temperature, time 15min;White sesameseed every pot of splendid attire 5kg, 105 DEG C of first stage temperature, time 10min, second
115 DEG C of phase temperature, time 15min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature
Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided
Carry out the adverse effect in mouthfeel;
(7) sugared processing: carrying out 60 mesh screen pulverization process for the food grade maltodextrin and xylitol of purchase respectively, standby
With;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material
Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/
Min, time 20min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight
New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand
Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The weight ratio of bitter skin powder and bitter buckwheat heart powder is 4:3.
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added
After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 4
Commercially available black tartary buckwheat nutrient powder, is eaten by its eating method.
Comparative example 5
Commercially available bitter buckwheat oatmeal, is eaten by its eating method.
Sensory evaluations are carried out to 3 embodiments and 5 comparative example products: selecting 60 people at random as sensory evaluation person, it is right
It carries out sensory evaluation training, after complying with requirement, carries out sensory evaluation to above-mentioned 8 kinds of products.According to Chinese people's republicanism
State industry standard formulation sensory evaluation criteria is as shown in table 3, and appraisal result is as shown in table 4.
3 sensory evaluation criteria of table
4 Analyses Methods for Sensory Evaluation Results of table
4 Analyses Methods for Sensory Evaluation Results of table shows: within the scope of composition of raw materials of the present invention, 1,2,3 product of embodiment is in mouthfeel and punching
Comparative example product is substantially better than in terms of tonality.That this product reconstitutes is easy, reconstitute after without caking phenomenon, institutional framework stable homogeneous,
Without lamination after standing.Also, this product delicate mouthfeel is smooth, has agreeable to the taste stiff sense, it is general to significantly improve bitter buckwheat product
All over bitter coarse disadvantage.
Viscosity refers to dynamic the showed resistance of fluid convection, is an important indicator for characterizing fluid flow performance.For
For the dilute product of rice, viscosity is excessive to be shown to reconstitute rear product sticky, eats dysphagia;And viscosity is too small shows to reconstitute rear product
It is too dilute, without the agreeable to the taste stiff sense of the dilute product of rice.Therefore, viscosity is the important indicator of a measurement dilute product quality of rice.It utilizes
Viscosmeter detects embodiment and comparative example product, and the results are shown in Table 5:
5 product viscosity of table
By in table 5 statistics indicate that: within the scope of the present invention, embodiment product viscosity range is 2.42~2.65.This viscosity
It is similar to stirred yoghurt viscosity, illustrate that this product delicate mouthfeel is smooth, and have agreeable to the taste stiff sense, this also with sensory evaluation knot
Fruit is identical.
Embodiment and moisture content in comparative example are detected using GB 5009.3-2016;Utilize GB/T5009.5-
Kjeldahl's method is measured protein content in 2016;Contained using soxhlet type detection fat in GB 5009.6-2016
Amount;Carbohydrate content is detected using GB 5009.7-2016;Using neutral detergent method to the content of dietary fiber
It is measured;It is detected using health food and Flavonoid substances is measured with assessment technique specification (2003 editions);Utilize GB
5009.82 being detected to vitamin E;It is advanced and is detected to beta carotene using GB 5009.83, as a result provided by table 6:
The evaluation of 6 nutritional ingredient of table
By in table 6 statistics indicate that: in this product technique and formula range, protein content, flavones in embodiment product
Substance content, dietary fiber, vitamin E and content beta-carotene are apparently higher than comparative example product.Therefore, it can be said that bright
The nutritive value and health value of product are apparently higher than other products, have extra-nutrition, complementary diets fiber, maintenance gastrointestinal tract
The feature of health.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, all those of ordinary skill in the art are completed without departing from the spirit and technical ideas disclosed in the present invention
All equivalent modifications or change, should be covered by the claims of the present invention.
Claims (7)
1. a kind of preparation method that bitter buckwheat is dilute, which comprises the steps of:
(1) pretreatment of raw material: carrying out primary election for bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed,
Sandstone, impurity is avoided to enter product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, obtains original
Bitter buckwheat puffing material, Condition for expansion are 60~70 DEG C of heating temperature, and it is 100~110r/min that range, which is arranged, in twin-screw revolving speed;It will
Adlay is handled to obtain adlay puffing material with twin-screw extruder, and Condition for expansion is 50~60 DEG C of heating temperature, and twin-screw turns
Speed setting range is 120~130r/min;Oat is handled to obtain oat puffing material, Condition for expansion with twin-screw extruder
It is 70~75 DEG C of heating temperature, it is 125~140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into automatically
Parch in drum frying pot, using two-part heating parch program, the first stage removes moisture, and it is fragrant that second stage bakes out raw material wheat
Taste;Wherein 100~110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, 5~10min of time, second stage temperature 110~130
DEG C, 10~15min of time;100~110 DEG C of temperature of the adlay puffing material first stage, 8~12min of time, second stage temperature
110~120 DEG C, 5~10min of time;100~110 DEG C of temperature of the oat puffing material first stage, 5~10min of time, second-order
120~130 DEG C of Duan Wendu, 10~20min of time;2. crushing filtering with the sieve of 2.0mm after parch, avoid raw material particle size too small
Or it is excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into roller
Parch in frying pan, to remove moisture, bake out fragrance, 100~110 DEG C of first stage temperature, 10~15min of time, second stage
110~120 DEG C of temperature, 15~20min of time;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be it is ripe and
It is not burnt, and contain raw material fragrance itself, every pot of soya bean splendid attire 45~55kg, 115~125 DEG C of first stage temperature, the time 10
~15min, 130~140 DEG C of second stage temperature, 10~15min of time;Every pot of white sesameseed 4~5kg of splendid attire, first stage temperature
90~105 DEG C, 5~10min of time of degree, 100~115 DEG C of second stage temperature, 10~15min of time;
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids medium temperature mistake
It is high;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, avoids meticulous or slightly brings mouth excessively
Adverse effect in sense;
(7) sugared processing: carrying out 60 mesh screen pulverization process for food grade inulin, maltodextrin and the xylitol of purchase respectively,
It is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, weight in raw material is first added
Raw material of the part more than 10 parts, then booting mixing;It adds other auxiliary materials after in 1~2min to be mixed, 90~100r/ of revolution
Min, 15~20min of time;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out powder again
Broken processing, installs concentration equipment on vibration separation screen, achievees the purpose that clean to metal impurities;This product is wrapped by hand
Dress, every bag is 35 ± 1g.
2. the dilute preparation method of bitter buckwheat according to claim 1, which is characterized in that the formula in step (8) is by weight
Part proportion is as follows:
3. the dilute preparation method of bitter buckwheat according to claim 1, which is characterized in that the formula in step (8) is by weight
Part proportion is as follows:
4. the bitter buckwheat that claims 1 to 3 any one preparation method obtains is dilute.
5. a kind of bitter buckwheat is dilute, which is characterized in that raw material includes: by weight ratio
6. a kind of purposes that the bitter buckwheat of claim 4 or 5 is dilute, it is characterised in that: the rice is dilute to have extra-nutrition, supplement meals
The purposes eaten fiber, safeguard gastrointestinal health.
7. a kind of eating method that bitter buckwheat is dilute, it is characterised in that: take a product pocket, product is poured into container, be first added
After 60~70 DEG C of 60~70ml of warm water are mixed well, adds 30~40ml warm water and mix well that it can be served.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810932856.0A CN108925844A (en) | 2018-08-16 | 2018-08-16 | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810932856.0A CN108925844A (en) | 2018-08-16 | 2018-08-16 | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108925844A true CN108925844A (en) | 2018-12-04 |
Family
ID=64445991
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810932856.0A Pending CN108925844A (en) | 2018-08-16 | 2018-08-16 | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108925844A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112006280A (en) * | 2019-11-08 | 2020-12-01 | 河南省科学院化学研究所有限公司 | Rice porridge with health care function and preparation method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129190A (en) * | 2007-09-28 | 2008-02-27 | 西安力邦临床营养有限公司 | Method for producing puffy foods with high dietary fiber |
CN105105131A (en) * | 2015-09-18 | 2015-12-02 | 神农架林区欣森生物科技有限公司 | Preparation method of cordyceps sinensis tartary buckwheat nutrition powder |
CN106666364A (en) * | 2016-12-20 | 2017-05-17 | 重庆市农业科学院 | Tartary buckwheat flour and preparation method thereof |
CN107183524A (en) * | 2017-07-03 | 2017-09-22 | 福建省天赐谷道生物科技有限公司 | A kind of Nutritive Rice is dilute and its preparation technology |
CN107874114A (en) * | 2017-11-29 | 2018-04-06 | 陕西易阳科技有限公司 | A kind of preparation method of highland barley bitter buckwheat composite nutrition powder |
CN108185288A (en) * | 2017-12-29 | 2018-06-22 | 广东粤微食用菌技术有限公司 | A kind of full nutrition stomach invigorating generation meal rice is dilute and preparation method thereof and application method and purposes |
-
2018
- 2018-08-16 CN CN201810932856.0A patent/CN108925844A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129190A (en) * | 2007-09-28 | 2008-02-27 | 西安力邦临床营养有限公司 | Method for producing puffy foods with high dietary fiber |
CN105105131A (en) * | 2015-09-18 | 2015-12-02 | 神农架林区欣森生物科技有限公司 | Preparation method of cordyceps sinensis tartary buckwheat nutrition powder |
CN106666364A (en) * | 2016-12-20 | 2017-05-17 | 重庆市农业科学院 | Tartary buckwheat flour and preparation method thereof |
CN107183524A (en) * | 2017-07-03 | 2017-09-22 | 福建省天赐谷道生物科技有限公司 | A kind of Nutritive Rice is dilute and its preparation technology |
CN107874114A (en) * | 2017-11-29 | 2018-04-06 | 陕西易阳科技有限公司 | A kind of preparation method of highland barley bitter buckwheat composite nutrition powder |
CN108185288A (en) * | 2017-12-29 | 2018-06-22 | 广东粤微食用菌技术有限公司 | A kind of full nutrition stomach invigorating generation meal rice is dilute and preparation method thereof and application method and purposes |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112006280A (en) * | 2019-11-08 | 2020-12-01 | 河南省科学院化学研究所有限公司 | Rice porridge with health care function and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104489505B (en) | Various grains noodle and preparation method thereof | |
CN109998118A (en) | A kind of functional nutrient breakfast cereal | |
CN106107869A (en) | A kind of culinary art cooking wine braised in soy sauce and preparation method thereof | |
CN103404873A (en) | Herbal cuisine noodle and preparation method thereof | |
CN104095013A (en) | Prebiotics matcha pork floss patties and making method thereof | |
CN102440352A (en) | Preparation method of matcha coarse cereal noodles | |
CN107114665A (en) | A kind of coarse cereal fried flour | |
CN103932053A (en) | Instant millet flour and processing method thereof | |
CN106234976A (en) | Fructus Cucurbitae moschatae steamed roll | |
CN105165978A (en) | Whole potato flour and rose biscuits and processing method thereof | |
CN104542836A (en) | Digestible nutritious biscuit | |
CN108925844A (en) | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes | |
CN106213178A (en) | Sweet potato steamed bread | |
KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
CN105077026A (en) | Health care snowflake cracks and preparation method thereof | |
CN106256231A (en) | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof | |
CN110870523A (en) | Sugar-free black grain nutritional health food | |
CN106256237A (en) | Sweet-scented cake | |
CN106616321A (en) | Preparation method for health-maintaining convenient stewed noodles | |
CN106234975A (en) | Durio Zibethinus murr cake | |
CN106173925A (en) | Corn steamed sponge cake | |
CN106213161A (en) | brown sugar steamed roll | |
KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
CN106307396A (en) | Macadamia nuts with lavender fragrance | |
CN104921017A (en) | Instant purple sweet potato milk powder breakfast porridge and production process thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181204 |
|
RJ01 | Rejection of invention patent application after publication |